£10.67 (No Tax)
Rich Deep Brown, 100% ground cocoa mass with 52-56% cocoa butter. Rich, full-bodied chocolate taste with an abundance of roasted cocoa and pleasant bitterness. The high cocoa butter content of this cocoa mass/ cacao liquor guarantees a decadently velvety mouthfeel. Ideal for flavouring, colouring and decorating gelato, sorbet, mousses, cookies, glazings & sauces, sponge cakes, hot drinks, muffins and brownies.
In 1828, Van Houten, a Dutch chemist, invented a method to press cocoa. He separated the cocoa butter by pressing it with alkali, making the matter soften up enough to produce cocoa powder. Unlike the current chocolate of that time, this dutching process made chocolate highly digestible, which would attract new consumers and open up a whole new market for chocolate. The Van Houtens’ vision of making the rich taste of cocoa accessible to everyone, and the patent they claimed for the vertical cocoa press meant no less than a revolution – the very beginning of chocolate mass production.
Alkalized Cocoa Powder; Cocoa 95.5%; Fat 52.5%
(Product Code: SCC470 | Callebaut Code: DCL-3P524VHEO-760)
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